No-Bake Oreo Cheesecake

Creamy, crunchy and oh-so-easy to make No-bake Oreo Cheesecake

No Bake Oreo Cheesecake is the ultimate cookies and cheese dessert. I am so excited to bring you this amazing recipe today for No Bake - wait for it - Oreo Cheesecake😃.

This gorgeous cheesecake is literally filled with the heavenly goodness of Oreo cookies and cream. Oreos get all soft like Oreo ice cream sandwich and then you have the sweet, salty & tangy flavor from the cheesecake and crunchy Oreos on the top. What’s not to love here? Honestly, the hardest part of this cheesecake is the waiting to slice it.

You may not believe this but the filling is made with only five ingredients - Good quality full fat cream cheese, heavy whipped cream, powdered sugar, vanilla extract and Oreo cookies. That’s it!! The texture is insanely creamy and light and the flavour is absolutely perfect. The trick is to make sure to chill the cheesecake for at least 6 hours, overnight is the best option! The longer it stays in the refrigerator, the better it will hold together.

Judge me if you want to but I have a serious obsession with cookies and Oreos, Oreo drinks and Oreo desserts. Are you the same way?

I made this Oreo cake for the first time on my birthday last month. It was good but it wasn’t perfect. In that recipe I chose to add lightest version of cream cheese that too in less quantity as I have become very calorie conscious these days (don’t know how and why J) I didn’t know that light cream cheese is a Big NO for a cheesecake recipe. So the taste of that cheesecake tasted more like a cream cake, cheese flavour was missing in that one. But it wasn’t bad😥. Basically I tried to play with the recipe. Honestly what I realized that playing with a cake recipe is a sin! So later I decided to make this cheesecake again to get the perfection, this time I didn’t play with the recipe and made an ultimate delicious No bake Oreo Cheesecake.J

Below is the picture of my first No-bake Oreo Cheesecake.

It’s the start of the June month and officially summer season around the globe, at least a good part of the globe. As the temperature starts climbing I think no one wants to turn on their oven. This No Bake cheesecake is such a great option to make and enjoy at this time of the year. Also this would be a great dessert option for a get together, small party or even for your birthday or any family member’s birthday.

Making a No Bake Oreo Cheesecake is really simple; you don’t even need to turn your oven on. Ssshhh, don't tell anyone it's secretly super easy to make! 😜

Start with the cookies. One for you, one for the crust and repeat…Just kidding!!😉😄

This recipe calls for 30 Oreo cookies. The base of this recipe starts with an Oreo crust, which is just a simple mixture of Oreo crumbs and some melted butter. It is really necessary that all of the Oreo crumbles are completely covered in butter. The butter helps them solidify and stick together. If you need to add more, go ahead! Obviously, you don’t have to add too much butter, that would result in a runny crust, but too little butter will result in a crumbly crust. Press the mixture into the bottom of a springform baking tin and keep it in fridge while you prepare the rest things.

Read through this recipe and see if you find it interesting enough to try. I am sure you would love it. If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo…. Can’t wait to see your photos!

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Course- Dessert

Servings- 10 slices

Preparation Time- 45 minutes

Total Time- 6 hours at least

Ingredients-

For the base:

10 Oreos

50 grams melted butter

For cheesecake mixture:

520 grams cream cheese softened to room temperature (I bought 1 Philadelphia original family pack (340g) and 1 Philadelphia original small pack (180g))

1/3 cup powdered sugar

2 teaspoon vanilla extract

285 ml heavy whipping cream

10 Oreos roughly broken/chopped for filling

10 Oreos roughly broken/chopped for decorating

Instructions-

How to make the base:

Step 1- Transfer Oreos to a food processor and grind until you have fine crumbs. If you don’t have a food processor then place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin.

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Step 2- In a mixing bowl, melt butter in the microwave and then pour over the Oreo crumbs and mix until the crumbs are completely covered in butter.

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Step 3- Line the bottom of a springform baking tin with parchment paper, scoop the crumbs and butter mixture into the pan.

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Step 4- Spread it evenly and firmly press it down into one even layer with the help of a flat bottomed glass or bowl. Now transfer the tin to the refrigerator to chill while you make the cheesecake filling.

How to Make Cheesecake mixture-

Step 1- In a large mixing bowl; with the help of a beater/whisk beat the cream cheese until smooth and fluffy. (I don’t have an electric beater so I have used the stainless steel whisk/egg beater to beat my cream cheese).

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Step 2- Now add the powdered sugar and vanilla extract and beat again until everything is well combined. Now keep it aside.

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Step 3- In a separate bowl; pour the chilled heavy whipping cream and start whipping slowly with a hand whisk then increase the speed until the mixture thickens and stiff peaks form. It took me 7 minutes to make whipping cream by a hand whisk. (If you have an electric beater then use that it will make the process easy and less time consuming).

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Step 4- Add the whipped cream to the cream cheese mixture and gently mix it with the hand whisk until just combined.

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Step 5- Now roughly break 10 Oreo cookies and add them in the cheese and cream mixture, Mix gently till well combined.

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Step 6- Remove the springform tin from the refrigerator, pour the cheesecake filling onto the Oreo crust, and carefully spread it around into one even layer. Smooth out the top.

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Step 7- For decorating; place roughly chopped Oreos on top randomly anywhere and gently press them down a little.

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Step 8- Cover tightly with a cling film and transfer back to the refrigerator to chill for at least 5-6 hours or overnight. Remove the no-bake cheesecake from the tin, slice and enjoy!

Tips-

Don’t use a low fat or lightest version cream cheese, always go with the full fat one for maximum flavour.

Make sure your cream cheese is at room temperature.

Always use a springform tin so you can easily remove your cheesecake. Simply run a knife around the edge and then gently remove the cake rim when you’re ready to serve.

Let your cheesecake set in the fridge for at least 6 hours, or overnight. This recipe doesn’t have any gelatin but if you beat the mixture well, the whipped cream will easily allow the cheesecake to hold its shape.

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